Baked eggs with black pudding

I love black pudding, my natural preference will always be for Irish style, but boudin noir from France comes a close second. Many people find it off-putting as its made from blood, but its nothing more than a simple tasty sausage and not something to fear.Black pudding is a feature of a traditional full Irish breakfast, but sometimes I like to do something a little different and add to it baked eggs.

2 eggs per person100g black pudding50g creme fraicheHalf a red onion roughly chopped20ml cream20g butterButter a cocotte dish or ramekinWhisk the cream andcrème fraîche together until smoothPlace on the bottom of the buttered dishAdd the onionCrumble half the black pudding onto the cream mixtureCrack the eggs on topCrumble the rest of the black pudding onto the eggsSeason with salt and pepperBake in a medium oven at 160c (fan), 170c (normal) for 20 minutes until the white has set and the yolk is still runnyIf you want your yolk set a tad more, continue to cook for a few minutes longer